The Sweetest Chocolate Tart

Neil Forbes, Chef Director of Edinburgh institution Café St Honoré, believes cooking is an emotional, sensory experience. His refined tart recipes deliver exactly that, elegant, balanced and quietly indulgent, the ideal sweet note for the festive table. Makes on 9-inch tart – but small, individual tarts work very well too

INgredients

275ml double cream

200ml whole milk

400g dark chocolate,

3 whole eggs

Cocoa powder for dredging (optional)

For the pastry (this will give you some for your freezer for next time)

600g plain flour, sifted

185g icing sugar, sifted

215g unsalted butter, diced

3 eggs, cracked and gently whisked

Method

  • Cream the icing sugar and butter together for a few minutes until light in colour.

  • Add the flour and scrape down the sides of the bowl before adding the eggs - a little at a time to make a soft, wet paste.

  • Chill for 20 minutes then roll out and line your pastry case and allow it to rest for a further 20 minutes in the fridge.

  • Remove from the fridge and cover the pastry with greaseproof paper or a triple-layer of cling film, add baking beans and bake at 180°C for 35 to 40 minutes, until just golden and crisp.

  • Remove the baking beans and greaseproof paper.

  • Meanwhile, warm the cream and the milk together in a pan until it nearly comes to a boil then remove from the heat and add the chocolate. Mix well with a whisk, and then allow it to cool gently for 5 minutes or so.

  • Add the eggs to this mixture one at a time, stirring gently as you do.

  • Then pour this mixture into the blind-baked tart shell and bake for 20 to 30 minutes until there is no wobble when you gently shake the tray.

  • Remove from the oven and allow to cool slightly before removing carefully from the tin.Dust with cocoa powder (optional). Cut into slices and serve with crème fraîche.

  • A top tip is to use a sharp, hot, wet knife to cut the tart into perfect slices.

Food, Christmashood mag